1. Preheat oven to 350°F. ***NOTE: Once preheated, and when you place the meringue in the oven, you will need to turn down the temperature to 300°F to continue baking.***
2. First make a template for the meringue, measure out the amount of parchment paper needed to line your baking sheet. Using about an 8 inch salad plate, trace a circle with a pencil. Then turn the parchment over so the pencil won’t transfer onto the meringue and line the baking sheet with the template.

For the Pomegranate Syrup:

1. In a saucepan, add the Pomegranate Juice, Honey and Lemon Juice and bring to a boil over medium high heat, reduce heat to simmer and allow to cook, stirring occasionally, until syrup is reduced by at least half, 30 – 40 minutes. Remove from heat and allow to cool. Mixture will thicken as it cools. Pour the syrup into a container and refrigerate it until needed.

For the Meringue Base:

1. In a large bowl, use a hand or stand mixer, whisk Egg Whites and Salt starting on low, then slowly increase to high speed. Continue to whisk for about 6 – 8 minutes and peaks start to form.
2. Add in the Sugar, about 1 Tablespoon at a time, mixing well between additions. Continue to whisk until the meringue is glossy and smooth.
3. Fold in the Cornstarch, Vinegar and Vanilla, gently combining.
4. On the pre-lined baking sheet, carefully mound the meringue, using the circle as your guide.
5. Place in the preheated oven and immediately turn the temperature down to 300°F. Bake for about 1 hour 15 minutes, turn off the oven and leave the meringue in the oven to cool completely.

For the Pistachio Brittle:

1. Line a baking sheet or plate with parchment paper.
2. In a small non-stick skillet over medium heat, add only the Pistachios and toast them for about 3 – 5 minutes, stirring occasionally.
3. Add in the Honey and Water, stirring to coat well, continue to cook for an additional 5 – 8 minutes.
4. Transfer the Pistachios to the pre-lined baking sheet and spread out. Cool completely.
5. Once completely cool, you can break apart the brittle to use as the topping.

For the Cream:

1. In a large bowl, add the Whipping Cream, Sugar and Cardamom and beat on low speed, slowly increasing speed to medium high. Whip the cream until peaks hold.

To Assemble:

1. Transfer the cooled Meringue base to the serving dish.
2. Top with the Whipped Cream and spread out evenly.
3. Finish off by topping the Cream with Pomegranate Seeds and sprinkle the Pistachio Brittle over top.
4. Drizzle with the cooled Pomegranate Syrup.